The traditional pumpkin pie recipe most of America has been using since 1950 is this one from the label on the can of Libby's 100% Pure Pumpkin. See notes below the recipe regarding substitutions.
Ingredients
- 1 (9 inch) unbaked deep dish pie crust
- 3/4 cup white sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 eggs
- 1 (15 ounce) can LIBBY'S(R) 100% Pure Pumpkin
- 1 (12 fluid ounce) can NESTLE(R) CARNATION(R) Evaporated Milk
Directions
- Preheat oven to 425 degrees F.
- Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
- Bake for 15 minutes. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)
NOTES:
1. Substitute 1-3/4 cups of your own fresh Pumpkin Puree for the canned Pumpkin.
2. You may use 1-3/4 teaspoons of Pumpkin Pie Spice in place of the cinnamon, ginger, and cloves.
3. Carnation makes a Lactose-Free Evaporated Milk, or you may substitute 3/4 cup Almond Milk plus 3/4 cup water.
4. For a less "canned" taste, try substituting 1 cup heavy cream plus 1/4 cup milk to yield the same smooth texture.
5. Try 1/2 cup white sugar plus 1/2 cup brown sugar for a slight molasses flavor to complement the spices.
6. And finally, add a pinch of pepper! Surprisingly, this addition brightens up the flavors for a superior Pumpkin Pie!
Prefer to make your own pie crust? Stay tuned for our next blog post!